Linde's Icebox Cake

A great hot weather celebration cake! When it's too hot to turn the oven on, or really, at anytime, this cake is a real crowd pleaser. You can make it with just the two main ingredients, purchased cookies and whipped cream, or you can tweak with the addition of fruit puree, candy, chocolate, whatever suits you. Give it a try, you will not be disappointed!!
Photo by Linde S.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    cups heavy cream

  • 3

    tablespoons powdered sugar

  • 1 1/2

    teaspoons vanilla

  • 2

    pkgs. Nabisco Famous Chocolate Wafers

  • (You will need 54 cookies for the layers)

Directions

Have a 9" or 10" springform pan ready, lined on the bottom with waxed paper or parchment paper, cut to size. In your mixer bowl, add the cream, the sugar and the vanilla. Increasing speed, blend and then whip until fairly firm peaks form. Do not overbeat, or you will end up with sweet butter. Line the pan with approx. 9 cookies, you do not have to cover the space completely, but if there are any extra cookies, you can fill in with pieces. Spread about 1/2 cup of the whipped cream over the cookies, spreading the cream to the edge, covering the entire layer. Repeat the layering of cookies, cream, cookies, cream...you will end with a layer of cream. Loosely cover the pan and refrigerate overnight. When serving, unmold the cake from the pan, transfer to serving plate and sprinkle with crushed leftover cookie, or drizzle with chocolate ganache, or drizzle with fruit puree. Slice in narrow wedges, it is very light, but it is after all - whipped cream and cookies! Serves 12 - 16.

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